If soybean sauce is made properly, the mold (not Aspergillus flavus) is harmless. However, soy products will be contaminated by Aspergillus flavus if they are improperly made or stored for a long time. Of course, it is very possible that the production process of bean paste is contaminated by Aspergillus flavus, so it is recommended to eat as little fermented bean paste or bean paste as possible. Aflatoxin produced by Aspergillus flavus is the most harmful carcinogen.

The sauce invented by the ancients is to cover the beans with yellow koji and other mildew. After instrument testing, it is Aspergillus flavus, which is usually moldy and toxic. If you eat less Aspergillus flavus, you will definitely get cancer because it is extremely carcinogenic and mutagenic. No company offends sauce and pickles lovers. Nitrite in pickles is also carcinogenic, so it will not be aware of the hazards of publicity and will not offend manufacturers. I can only eat less myself. The sauce invented by the ancients is to cover the beans with yellow koji and other mildew. After instrument testing, it is the usual moldy Aspergillus flavus, which is toxic. If you eat less Aspergillus flavus, you will definitely get cancer because it is extremely carcinogenic and mutagenic. No company offends sauce and pickles lovers. Nitrite in pickles is also carcinogenic, so it will not be aware of the hazards of publicity and will not offend manufacturers. I can only eat less and not let my family eat. Enzymes include red koji and yellow koji, but as long as red koji comes out, there will be no less yellow koji. After all, the formation environment is similar. Maybe you say it's not Aspergillus flavus but healthy Aspergillus. You can comfort yourself with ignorance, but the facts need to be verified by science. Not much explanation, only for smart people. Some people say that I have nothing to eat every day and that I am talking nonsense. For these people, I can only say that you treat me like nonsense. Eat, don't let your family eat. Enzymes include red koji and yellow koji, but as long as red koji comes out, there will be no less yellow koji. After all, the formation environment is similar. Maybe you say it's not Aspergillus flavus but healthy Aspergillus. You can comfort yourself with ignorance, but the facts need to be verified by science. Not much explanation, only for smart people. Some people say that I have nothing to eat every day and that I am talking nonsense. For these people, I can only say that you treat me like nonsense.